Irish Oatmeal Leek Soup

4 Freestyle Points140.5 Calories

This classic Irish Oatmeal Leek soup also known as Brotchán Roy, traditionally served during Lent. I love the creamy texture of a hearty bowl of oatmeal soup – total comfort food! I’m no stranger to oatmeal soup; growing up some of my favorite soups Mom prepared were made with oats.

Irish Oatmeal Leek Soup

When I first discovered Brotchán Roy, otherwise known as the King’s Soup, I knew I would love it. It was said to have been the favorite dish of Ireland’s celebrated sixth-century spiritual and literary icon, St. Columkille.

Steel cut oats are loaded with fiber, they are great for your heart and give the soup a wonderful texture. If you don’t have steel cut oats, you can use Quaker oats, reducing the cooking time to about 25 minutes. If you’re on a gluten free diet, make sure your oats are labeled gluten-free. This is my modified take on the classic, hope you like it!

These thoughts were some of mine also. However, because Gina said it was good and the fact that the calories were so low, I decided to make it. OMG!!! This is so good. So savory. One serving is very filling – perfect for lunch! Added a fat free ham/cheese sandwich for dinner. Honey loved it too.

I love this website and use a lot of recipes found here and I have never been disappointed in the taste and ease of preparation.

This is so good. I had an Irish grandmother who would make something like this, but I think she used onions instead of leeks, probably because she was cheap. I am not a fan of oatmeal at all, but this is so interesting, traditional yet not well known, I urge anyone to try it. You'll be surprised how good it is.

I'm actually glad that someone posted this comment. It gave others a reason to elaborate and explain, like J Beaman. I have yet to ever try a soup like this, and personally I think it sounds a little weird/possibly gross. But hearing that others too thought this, then made it anyways and loved it makes me even more inclined to give it a try. So while the comment was silly perhaps, I'm glad it was made and that it encouraged others to speak of their expectations/experiences.

Snap! I just read up on savory breakfast oats over on Vegan Epicurian a couple months ago. I love mine now with broccoli, mushrooms, red pasta sauce, onions, and cheese…… 🙂 Brenda the Barefootcookingirl.

I never knew you could have oatmeal in soup!!! I love oatmeal and I just so happen to have some steel cut oats in my pantry. I also am curious if soy or almond milk can be substituted for dairy milk since I am no longer eating dairy. I have loved EVERYTHING I have ever tried from your site. I know this will be good!

So interesting! I've never seen or heard of oatmeal soup before, but I'd love to try this soon. I suppose it's not so different from barley soup or similar — steel cut oats always remind me a bit of barley, texture-wise (but maybe that's just me). Must get leeks the next time I'm at the store!

When I had my wisdom teeth out a few years back, one of the few things with any real body to it that I could eat was oatmeal. Getting tired of sweet, breakfast-y oatmeal, I made my oats with beef broth, garlic, and cayenne a couple of times. I love savory oatmeal! This looks delicious. What a great way to add creamy hearty richness to a soup, without using cream!

I just finished making this and am slurping it down as I type! This soup is delicious and creamy and comforting and you must try it. I am soooo pleasantly surprised at how flavorful it is and the texture adds a great mouth feel. I pulsed mine in the blender and it's perfect!

I had mine for lunch with a salad and a crunchy slice of sourdough bread. The soup is filling and you don't need much to go with it. Delicious! I also pulled it out of the fridge the next day and heated it in a coffee cup for a lo cal filling breakfast on the go and it was just as yummy!

I made this for dinner tonight and it was incredible!!! I added one shallot and about 1/2 cup green onions (because I had 'em) and I used Brummel & Brown for the butter and Silk Vanilla Coconut Milk. There were no leftovers, darn it!!! This recipe will definitely go in the 'keeper' file! Thank you!

…and for the previous 'anonymous' question, NO, this does NOT taste like Cream of Celery (yuck!). This is rich and decadent!

I love all your recipes! i've made about 4 or 5 now! I recently joined WW and this is making it very easy to stay within my points and eating wonderful food. I started a blog about my journey and i've posted pictures of your creations i've made. (I have cited you on my blog) I wanted to make sure it was ok I mentioned your website! Take a look and let me know if I can continue doing so.

As I look at your blog and write this, I have oatmeal baking in the oven. I'm huge on oatmeal and have thought about putting it to use for salty/savory dishes but still have not tried it. It's great to see it can be done! Looks awesome and thanks for the great information. 🙂

I made this dish last night for dinner. I was skeptical at first, but since I had all of the ingredients on hand (except leeks) I decided to give it a good college try. It is one of the best soups that have ever hit my taste buds. I served it with garlic rubbed bread that was toasted in a pan. DELICIOUS! Ultimate comfort food!

This looks like a win-win: healthy, hearty and frugal! I buy steel cut oats in bulk and would love to use them up in a few more ways than just breakfast oatmeal. I was won over when I saw the pic of all the leeks.

I ALWAYS eat my oatmeal savory. My favorite breakfast is just a big bowl of oatmeal with a scoop of cottage cheese, lightly salted- I get my carbs, protein, and fiber in less than two minutes and 250 calories. And I think its delicious! Can't wait to try this as a dinner though

I have oatmeal almost every day for breakfast, and I LOVE leeks especially in soups but don't always have potatoes around to keep my Irish soul happy. I've never had oatmeal in soup before, but decided to try making this soup as a lent-friendly friday night dinner tonight (by Friday night I always need comfort food and a glass of wine). I'm soooo happy to have a new way to make a leek soup. This is DELICIOUS!!

Gina, you continue to amaze. I was VERY leary of this, but since I've LOVED everything else I've made from you I decided what the heck. I've never been a big fan of oatmeal (except in cookies); but WOW – my only issue is there wasn't enough left-overs, I guess I'll be making a double batch next time. Tonight I'm trying your Crustless Spinach and Feta Pie, I'm sure it'll be great.

I made this yesterday along with the Irish Soda Muffins…both were sooo delicious! This was my first time making a savory oatmeal dish so I wasn't sure what to expect. We just loved the texture of the oats and the creamy consistency. Not to mention that it was even better warmed up the next day! What a comforting meal…thanks Gina for yet again broadening my horizons 🙂

Thanks for another hit Gina! Wife and I were a little skeptical the first few bites in (I went super light on the crushed black pepper as I wanted to make sure it would work for the whole family) but after actually doing the black pepper to our own taste we fell in love. Combined this with some fresh French Bread grilled cheese sandwiches and it was a fresh and savory meal. GREAT WORK!

Ok, I was one of the biggest cynics out there after getting this recipe via email. I mean, I was once accused of not cooking anything unless it came in a box or can…and I wasn't even sure what a leek was and I am not ashamed to admit that I googled it to find out!

Having said all that, however, I did just happen to have a box of Irish Oatmeal that I had picked up on clearance when my husband was on an oatmeal kick (and did I mention that I am not a big oatmeal fan, either??) I figured the leeks couldn't be too much ($2.98 for a bundle of 3 that was more than enough for this recipe), so I gave it a shot tonight….

And it is delicious!! Thank you for broadening our taste-bud horizons, and sharing another great recipe!! We are 3 for 3 with recipe winners from Skinny Taste! 🙂

loved it! was skeptical – usually associate oatmeal with sweet/morning food only, but this was lovely. creamy without being heavy, savory, the leek flavors really shine and all while still being light! only thing i did differently was that i added half an onion (and i doubled the recipe to serve a crowd).kudos – huge hit!

Made this tonight. SSSSOOO good! I'm putting it back on the menu for next week. We all (the 8, 5, and 1 year old included) loved it. LOVE your blog. Please never stop helping others find healthy food that is delicious!

I've been reading your blog for some time now, and I've made a number of dishes (all of which have been incredibly delicious). I am finally commenting, though, because this soup is simply too wonderful to ignore. After a long day at work and chilly temperatures outside, I wanted something comforting, hearty, and warm for dinner. I'm so glad I made this! Thanks for posting the recipe!

This recipe is amazing! Family loves it too, and I've already made it three times. Today I wanted a 'fix' – not having leeks I tried sauteed onions and mushrooms. Delicious. Thanks – I'll be making this soup for the rest of my life.

This is fantastic. I love the idea of a savory oatmeal, and it turned out better than I could have hoped. I will say that I ass a bit a cayenne to give it a bit more depth, but other than that it's perfect 🙂

I have had this recipe tagged for almost a full year. I live in a rural area and it's so hard to find leeks at the grocery store! Anyhow, I made this yesterday. It was delcious. I do have a question about the portions…I made this exactly by the recipe, but my soup exceeds four – 1 and 1/4 cup servings…Is this a simmer issue? Should I have simmered longer? It wasn't as thick and delicious as yours appears visually. Loved the recipe and I love this blog!

I know this comment is 4 years old, but for others wondering it reheats EVEN BETTER the next day. The oats have a chance to plump up even more and it becomes less like soup and more like porridge. SO GOOD!

I usually don't eat dishes that don't have meat it them (I was even tempted to add shred chicken to this but didnt), and my clever fiance grabbed kolrabi instead of leeks so my recipe turned out a little different than expected. Even without the leeks, and the kolrabi taking its place, it turned out to be a very delicious dish. It's picky eater approved 🙂

I would really recommend using a stock pot for this. The amount of liquid used in this recipe comes nearly to the top of a medium sauce pan and as soon as it starts to boil, the milk wants to boil over onto the stove. Very messy.

Welcome!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).